Pumpkin Spice French Toast for Two

Good Morning! Pumpkin Spice French Toast is here to brighten your day! I rarely indulge in pure decadence for breakfast but I made an exception for this spiced pumpkin version. And it is so easy that you could whip it up on a weekday or a lazy weekend morning. No stress and no patience required.

I had some left over challah bread from my Pumpkin Spice Bread Pudding, so I whipped up a quick pumpkin, egg and milk mixture and surprised my husband with two slices of happiness!

This recipe is perfect for two, but you could easily double or triple it for a family or even a crowd! You might want to plan on everyone asking for seconds – It is that good!

The toast has a subtle pumpkin flavor and is bursting with cinnamon and nutmeg flavor! I used 2% milk and only 1 tablespoon of brown sugar in the egg mixture, so it is leaning towards healthy.

While you could make this healthier by using whole wheat bread, that would be sad, because there is something so magical about thick cut Challah French toast. The eggy bread flavor combined with the spiced pumpkin is not to be missed.

The egg dip calls for a drop of vanilla extract. I have shockingly steady hands, so I drip the extract straight from the bottle, but if you worry about accidentally dumping in too much (a distinct possibility), you could pour 1/8 teaspoon and then add about half.

Add a pat of butter like my husband and pour on the pure maple syrup! This is one warming, Fall breakfast that you will crave all year long!!

The Pumpkin Spice French Toast has a subtle pumpkin flavor and is bursting with cinnamon and nutmeg flavor! Serve with butter, maple syrup or apple sauce for the perfect indulgent breakfast for two!

Ingredients

1 egg

½ cup 2% milk

1 tablespoon dark brown sugar, unpacked

¼ teaspoon Saigon cinnamon

pinch freshly ground nutmeg

2 tablespoons pumpkin puree (not pumpkin pie mix)

4 slices Challah bread, cut ¾ inch thick.

1 tablespoon butter

Instructions

Preheat a cast iron skillet over medium-low heat until hot but not smoking. Add the tablespoon of butter to the skillet. It should melt immediately but not begin to burn or smoke.

Whisk together egg, milk, sugar, spices, and pumpkin in a medium shallow bowl.

Place the first slice of bread into the egg mixture and press down with a fork for several seconds, flip and press down allowing the bread to absorb the egg mixture for several seconds. Place in skillet and immediately repeat the process with the remaining bread slices. Let cook for 2 minutes or until it is nicely browned; flip and cook on the second side an additional 2-4 minutes or until it is brown and the toast gives a bit of resistance when pressed lightly with the back of a fork. I use a 14 inch cast iron skillet. You can work in batches if you don’t have a large skillet. If you are multiplying the recipe, you can keep the cooked slices warm covered in a slow oven.

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Comments

I LOVE French toast so much! This is stunning, Lindsay! The pumpkin spice is such an amazing idea! Bookmarking the recipe! 😀Jess @ whatjessicabakednext recently posted…Giant Chocolate Chip Skillet Cookie

I never realized how easy a pumpkin spice french toast could be! This one looks extremely delicious, just the perfect fall breakfast! Challah bread is a great choice for this one! Pinned!Mira recently posted…Pumpkin And Peanut Butter Cupcakes

Are you available for hire? How about Saturday morning? I think this french toast sounds great for Saturday morning. And you whipped it up using leftovers! Now that’s one lucky husband…although I can only imagine the look on his face when you started pouring on that maple syrup. 🙂David @ Spiced recently posted…Chipotle Parmesan Baked Sweet Potato Fries

I am just drooling here looking at your images of this pumpkin spice french toast! Wish I had a stack to devour this morning… definitely need to make the recipe for tomorrow!Thalia @ butter and brioche recently posted…French Shallot and Anchovy Puffs

Welcome!

I’m overjoyed that you have stopped by! This blog combines my passions for cooking, baking, recipe development, cookbooks, and American history. I post a smorgasbord of heirloom and heritage recipes, my personal creations, and modern recipes that are just too good not to share!